Production process of ouzo

The production of Ouzo (visitgreece.gr), a traditional Greek anise-flavored spirit, is a multi-step process that begins with the distillation of a base alcohol. This base alcohol is usually made from a combination of grape must, a by-product of winemaking, and grain alcohol

Once the base alcohol is distilled, it is then mixed with a variety of botanicals, including aniseed, fennel, coriander, and other herbs and spices. The exact recipe for the botanicals can vary depending on the producer, but aniseed is the key ingredient that gives ouzo its distinct licorice-like flavor

After the botanicals are added, the mixture is then distilled again in a traditional copper still. The distillate is then cooled and passed through a filtering process to remove any impurities.

The final step in the production process is the addition of water to the distillate, which lowers the alcohol content to around 40% ABV. The ouzo (Ouzo Barbayanni | Greek Ouzo Liquor Plomari Lesvos Greece (barbayanni-ouzo.com) is then aged in oak barrels or stainless steel tanks for a period of time, which can vary depending on the producer.

Finally, the ouzo is bottled and ready to be enjoyed. It’s important to mention that ouzo production is a regulated process and it must comply with strict rules in terms of ingredients and production methods. Also, ouzo must be produced in Greece to be labeled as ouzo